Cibos Spinaci Zola Dip Recipes

LIKE CIBO'S ARTICHOKE LEMON PESTO (NUT-FREE)

Steps:

• Note: all amounts given for ingredients are estimated. Yield is estimated.
• Pesto: Place all pesto ingredients except for the 1 tablespoon of parsley in a food processor and puree on the PULSE setting to the consistency of standard pesto.
• Transfer to a non-reactive container, stir in 1 tablespoon fresh parsley and cover with a lid. Best prepared at least 3 hours in advance.
• Before serving, adjust seasonings. Transfer pesto to a platter.
• Garnish top of the pesto with lemon slices and a fresh parsley sprig.
• Serve at room temperature.

CIBO'S SPINACI ZOLA DIP

Steps:

• Heat a non-stick pan over a medium fire.
• Melt the butter and sauté the spinach until it wilts.
• Add the cream and water. Boil for 2 minutes.
• Add the Gorgonzola and Mozzarella cheeses, stir until melted.
• Season with cane vinegar, garlic powder, and salt.
• Turn off the fire, and transfer the spinach mixture to a food processor.
• Blend the spinach until it becomes paste-like in consistency, this takes around 1-2 minutes.
• Transfer the mixture into 2 ramekins, and top with more grated mozzarella cheese.
• Bake in the oven under the broiler for 5-7 minutes, or until the cheese is melted and browned.
• Serve with crostini chips on the side.